Pin it
This Chicken Cordon Bleu Soup transforms the beloved classic French dish into a comforting bowl of creamy goodness. The rich blend of shredded chicken, savory ham, and melted Swiss cheese creates a decadent soup that delivers all the signature flavors without the fussy preparation of traditional Chicken Cordon Bleu.
I first made this soup during a particularly harsh winter when my family was craving something hearty yet different from our usual rotation. The moment they tasted it, their eyes lit up and it instantly became a requested favorite. Now it appears on our table at least twice a month during the colder seasons.
Ingredients
- Butter: Forms the base of the roux that thickens this soup beautifully
- Garlic: Adds aromatic flavor that complements both the chicken and ham
- All purpose flour: Works with butter to create the perfect thickening agent
- Chicken broth: Provides savory depth and helps balance the richness
- Half and half: Creates silky texture without being too heavy
- Heavy cream: Gives that luxurious mouthfeel that makes this soup special
- Onion powder: Offers convenience while providing essential flavor
- Dried thyme: Adds an herbal note that elevates the soup beyond basic
- Cooked chicken: Is the star protein, look for rotisserie chicken for best flavor and convenience
- Diced ham: Brings the signature cordon bleu element and salty contrast
- Cream cheese: Adds incredible creaminess and helps prevent curdling
- Swiss cheese: Delivers that distinctive nutty flavor essential to authentic cordon bleu
- Salt and pepper: Allow you to adjust seasoning to your personal preference
How To Make Chicken Cordon Bleu Soup
- Create the Roux Base:
- Melt butter in a large Dutch oven or heavy pot over medium heat until just bubbling. Add minced garlic and cook for exactly one minute until fragrant but not browned. The aroma will intensify as the garlic releases its oils. Sprinkle flour evenly over the melted butter and garlic, whisking continuously to prevent any lumps from forming. Continue to cook this mixture for a full two minutes which allows the raw flour taste to cook away while developing a nutty aroma.
- Build the Creamy Broth:
- Gradually pour in chicken broth in a slow, steady stream while whisking vigorously to ensure a smooth consistency. This gradual addition prevents lumps from forming in your soup base. Once fully incorporated, add the half and half and heavy cream using the same technique. Sprinkle in onion powder and dried thyme, stirring to distribute the seasonings evenly throughout the liquid. Allow the mixture to come to a gentle simmer, stirring frequently to prevent the bottom from scorching. You'll know it's ready when the soup coats the back of a spoon, typically taking about 5 minutes.
- Incorporate Proteins and Cheese:
- Add the shredded chicken and diced ham to the thickened broth, stirring gently to distribute evenly. Drop in cubed cream cheese, allowing the heat of the soup to gradually melt it. Stir occasionally, using the back of your spoon to press any remaining cream cheese pieces against the side of the pot to help them incorporate fully. When the cream cheese has completely disappeared into the soup, add the shredded Swiss cheese in small handfuls, stirring between additions to ensure it melts smoothly without clumping. Season with salt and freshly ground black pepper, tasting as you go until the flavors are perfectly balanced.
- Serve with Style:
- Ladle the hot soup into warmed bowls to maintain optimal temperature. If desired, float a few homemade croutons on top for textural contrast, sprinkle with crispy bacon bits for an extra savory element, or garnish with a light shower of chopped fresh parsley for color and freshness. For a complete meal, serve alongside a crisp green salad and crusty bread for dipping.
You Must Know
The cream cheese in this recipe is truly my secret weapon. I discovered its magic when I accidentally added it to a batch several years ago when trying to use up leftovers in my refrigerator. The way it prevents the dairy from separating while adding incredible richness transformed my soup game forever. Now my family always knows when I've skipped this ingredient because the texture is never quite as silky smooth.
Preventing Dairy Separation
The biggest challenge with cream-based soups is preventing curdling, which can leave you with an unappetizing texture. The cream cheese in this recipe acts as an emulsifier, helping the dairy components stay beautifully integrated. Additionally, never boil the soup after adding the dairy ingredients—maintain a gentle simmer instead. When reheating leftovers, do so over low heat, stirring frequently, or use a double-boiler method for the most gentle warming.
Make-Ahead Options
This Chicken Cordon Bleu Soup is perfect for meal prep because the flavors actually intensify overnight. You can prepare it up to three days ahead and store in airtight containers in the refrigerator. For best results, reheat on the stovetop over medium-low heat, adding a splash of chicken broth or milk if needed to restore the original consistency. The soup can also be frozen for up to two months—just be sure to thaw overnight in the refrigerator before reheating gently.
Pin it
Perfect Pairings
This rich soup pairs wonderfully with lighter sides to create a balanced meal. Consider serving with a crisp green salad dressed with a light vinaigrette to cut through the creaminess. For bread options, a crusty French baguette or sourdough makes an excellent dipper, while garlic knots complement the flavors perfectly. For a complete comfort food experience, serve smaller portions of the soup alongside a classic grilled cheese sandwich made with Swiss cheese to echo the flavors in the soup.
Pin it
Frequently Asked Questions
- → Can I use leftover chicken for this soup?
Yes, leftover cooked chicken works perfectly for this recipe! Shred or dice it before adding to the soup for convenience.
- → Can I substitute Swiss cheese with another cheese?
Absolutely! While Swiss is classic, Gruyère or even a mild white cheddar are great substitutes for a different flavor.
- → How do I store and reheat leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring to ensure even heating.
- → Can this soup be made ahead of time?
Yes, it can be prepared a day in advance and reheated before serving. Add any garnishes just before serving for optimal texture and flavor.
- → What variations can I try with this soup?
You can add diced potatoes or carrots for extra heartiness, or experiment with different cheeses to create a unique flavor profile.